Salted Capers

  • Difficoltà: 1

Instructions

  1. Collect the capers by keeping the petiole
  2. Wash, spin or rub with a canvas
  3. Dry in the sun for three hours
  4. Put the capers in a bowl, put the salt and mix well 
  5. Fill the jars, properly cleaned and dried, using a spoon.
  6. Crush with the spoon to remove the empty spaces
  7. Wait for 2 months before consuming the capers 
  8. Before serving, rinse the capers with plenty of water

         by Erbette Aromatiche – Febbraio 2017 – Edizioni Baldo

Ingredients

Capers are harvested between May and June and are like “parsley” because they are used in many delicious sauces ideal for meats, appetizers, pizza, fish and why not …… dessert.

Capers grow on the walls along the Mediterranean coast.

  • 500 gr capers
  • 500 gr coarse salt
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